Curry Chicken Salad
This curry chicken salad makes a unique and tangy chicken salad with a hint of cilantro. It’s creamy, yet light and loaded with crispy bell peppers, golden raisins, and crunchy cashews. Served on pita bread or toast, this flavorful chicken salad makes a great lunch or a side dish.
What I love about this curry chicken salad
I tried curry chicken salad a long time ago at one restaurant or another and loved it. Then I didn’t even think about again it until the other day when I saw something about it on Pinterest. Suddenly, I just had to have it. The next day I went to the store to pick up some ingredients and made it immediately.
If you are as obsessed with chicken salad as I am, you have to try this deli style cranberry chicken salad, and this chicken salad with grapes and almonds and this sriracha cilantro chicken salad. And if you are in the mood for a bit of a kick, try this spicy chicken salad
Searching for more curry recipes? Try making this Thai chicken meatball curry, my curry chickpea salad, or this savory chicken tikka masala recipe.
Ingredients & substitutions
- Chicken – We cooked some chicken breasts and let them cool before chopping them for this recipe, but you can use any type of pre-cooked chicken you prefer.
- Mayonnaise – You can use your favorite mayo, we opt for a light mayo a lot of times which is what we did for this recipe. Go ahead and swap it for a vegan alternative if you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make curry chicken salad
Chop and dice. Dice the chicken, onion, celery and bell pepper and place them in a large mixing bowl. Give the cashews a rough chop, adding them to the mixing bowl along with golden raisins and chopped cilantro.
Stir in dressing ingredients. Add mayonnaise, curry powder, turmeric, salt and pepper then, using a rubber spatula stir to combine. Store in an airtight container in the refrigerator until ready to serve.
You can serve this on toast, on a lettuce wrap or in a bowl all by itself.
Ingredients
- 3 boneless skinless chicken breast (cooked and chopped)
- 2 stalks celery (diced)
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup roughly chopped cashews
- 1/3 cup golden raisins
- 1/4 cup chopped fresh cilantro
- 3/4 cup mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place all ingredients in a large bowl and stir to combine.
- Spread over bread to make a sandwich, wrap with lettuce or eat as a stand alone salad.
Just wanted to let you know I’ve made this 3 or 4 times now (minus the raisins) and my husband and I LOVE it! Thanks for the great recipe
I just finished making this curry chicken salad, and it is fantastic!! I actual used frozen chicken tenderloins (about 8) that I cooked in my slow cooker all day while I was at work. I shredded the chicken and added it to the rest of the ingredients (minus the celery – hubby and I aren’t big fans). Fast, delicious and will save me a ton of money making my own instead of buying it from the market! Thank you!